What is perm?
The basic principle of scalding seeds is to gelatinize the starch of flour through hot water, so that the flour has physical changes and enhances its water absorption ability. The most common formula is to mix flour with hot water at 95°C or above in a certain proportion to form a paste with a thick texture. This batter can be added to other raw materials, such as sugar, salt, yeast, etc., in the subsequent bread making process, after stirring, fermenting, shaping and baking, and finally become hot bread.
The role of scalding seeds
The role of ironing in bread production mainly includes the following points:
1. Increase water absorption: After the flour is ironed with hot water, the gelatinized starch particles can absorb more water and increase the softness of the dough.
2. Improve bread organization: Ironing can make dough organization more delicate, reduce the drop of crumbs, and improve the elasticity and ductility of bread.
3. Delay aging: Hot seeds can increase the moisture of bread, thus delaying the aging process of bread, so that it can stay fresh and soft for a long time.
